New York Times Chocolate Chip Cookies

Name: New York Times Chocolate Chip Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 1 d 40 min
Yield: 18 serving
Ingredients: 2 cups minus 2 tablespoons cake flour; 1 ⅔ cups bread flour; 1 ¼ teaspoons baking soda; 1 ½ teaspoons baking powder; 1 ½ teaspoons coarse salt; 1 ¼ cups unsalted butter; 1 ¼ cups packed light brown sugar; 1 cup plus 2 tablespoons granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 1 ¼ pounds bittersweet disks or fèves; sea salt

User Reviews

4.6

1,371 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 d
Total Time
1 d 40 mins
Servings
18
Course
Baked Goods

New York Times Chocolate Chip Cookies

Iris Warren

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My favorite chocolate chip cookies are big, dense, chocolatey and chewy. This New York Times chocolate chip cookie recipe is truly the best – I have yet to try a better cookie!

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Ingredients

Servings

2 cups minus 2 tablespoons cake flour
1 ⅔ cups bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
1 ¼ cups unsalted butter
1 ¼ cups packed light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 ¼ pounds bittersweet disks or fèves at least 60 percent cacao content (see note below)
sea salt sometimes I add this, sometimes I don't

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Instructions

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3.5-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Notes

For smaller cookies, use a heaping tablespoon and bake for 12 minutes.
I have used regular chocolate chips in this recipe and they turn out just fine. Nestle recently released Dark Chocolate Morsels that work beautifully in this recipe.
I have baked these before the full 24 hour chill time and they simply just aren't as good.